Kyoimo Roots
Estimated Inventory, lb : 0
Description/Taste
Kyoimo is a type of taro with a distinct size and shape, varying in appearance depending on growing conditions. The edible corm averages 6 to 7 centimeters in diameter and 20 to 40 centimeters in length, with the capacity to reach up to 60 centimeters. Kyoimo also has a characteristically long and cylindrical shape with blunt, curved ends, and the corms can grow to 1.2 or 1.3 kilograms in weight. The taro’s exterior is covered in hard, semi-rough, and tough skin, showcasing variegated light brown and dark brown-black hues. The surface also exhibits prominent rings and lines. Underneath the surface, the ivory to white flesh is dense, firm, powdery, and slightly sticky when raw. The variety is only eaten after cooking and develops a soft, fluffy, and lightly chewy consistency when heated, also holding its shape. Select Kyoimo that is fresh, plump, and heavy for its size. Kyoimo is eaten cooked and has a neutral, mild, earthy, and subtly sweet taste, allowing it to complement other ingredients in dishes without overpowering.
Seasons/Availability
Kyoimo is available from late fall through early spring, with a peak season from November through March.
Current Facts
Kyoimo, botanically classified as Colocasia esculenta, is a rare variety of taro cultivated in Japan, belonging to the Araceae family. Despite often being called a root, taro is an underground stem categorized as a corm. Kyoimo is a unique variety originally introduced to Japan through Taiwan. After its arrival, the fleshy stems became a specialty product of the Miyazaki Prefecture and are sold as a culinary ingredient in select commercial markets. Kyoimo is challenging to find as most of the shipments are sent to wholesale destinations for restaurants in Tokyo and Kyoto. The variety is offered in limited quantities to the public and is valued for its long, easy-to-prepare shape, fast cooking time, and fluffy, dense consistency. Kyoimo is also known as Takenokoimo or Takenoko Imo, which roughly translates to “Bamboo Shoot potato.” This moniker was given to the variety for their similarity in appearance to bamboo shoots when emerging from the ground during cultivation. Other names include Kyoto Imo, Taiwan Imo, and Miyazaki Kyoimo. Kyoimo is harvested by hand in the early winter and is stored in the soil for a little over a month to enhance the flavor in a process known as furusekomi. The corms are also cleaned, external hairs or roots are removed before shipping, and are packaged according to size for sale in markets. Throughout Japan, Kyoimo is considered a luxury culinary ingredient and is utilized in a wide array of savory cooked preparations, adding flavor and texture.
Nutritional Value
Kyoimo has not been extensively studied for its nutritional properties. Some sources note that the edible corms contain vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and zinc to assist the body in fighting off viruses and bacteria. The variety also provides fiber to regulate the digestive tract, folate to develop tissues, and B vitamins to produce new blood cells. The slippery and slightly slimy texture within the flesh is created from the presence of galectin and mucin. These two proteins are believed to help boost immunity. The easy-to-digest fiber in Kyoimo is also thought to improve bowel movements and help protect the digestive tract.
Applications
Kyoimo has a subtly sweet, neutral taste suited for cooked preparations. The corms are washed and peeled before use, and once prepared, they are typically sliced or grated into small pieces for faster cooking times. Kyoimo is popularly used in boiled recipes as the flesh holds its shape when heated. Sliced pieces are simmered into soups and stews such as takiawase and oden. Kyoimo can also be boiled and served in salads, grated and steamed, stewed with meats, or added to seafood dishes. The neutral flavor of the corm does not overpower other ingredients in the dish, and the flesh adds a chewy, filling nature to the recipe. Kyoimo can also be incorporated into simple stir-fries, mashed into croquettes, or fried and served in warm soup, a dish known in Japan as agedashi. In the Miyazaki Prefecture, Kyoimo is a favored ingredient for celebratory dishes served on New Year’s. The variety can be used in any recipe calling for taro. Kyoimo pairs well with cucumber, carrots, corn, daikon radish, shiso, ginger, green onion, and meats such as pork, poultry, and beef. Whole, unpeeled Kyoimo can be kept at room temperature for 1 to 2 weeks or wrapped in newspaper in the refrigerator's vegetable drawer. Kyoimo can also be boiled and frozen for 3 to 4 weeks.
Ethnic/Cultural Info
The name Kyoimo is rumored to have been inspired by a meal served in Kyoto sometime in 1955. Legend has it that a group of employees of a fruit and vegetable company, city hall officials, and members of an agricultural cooperative gathered in Kyoto to plan how they would sell the edible corms from Miyazaki to consumers. When the group was in Kyoto, they sat down for a traditional meal and were amazed by a dish that featured taro root. The group became inspired to create dishes tasting as good as this Kyoto dish with the Miyazaki corm, also a type of taro, and decided to name the variety after Kyoto. Kyoimo is derived from Kyoto Imo, meaning Kyoto Potato or Kyoto Tuber. Imo is a generic term for various root vegetables. It is said the name Kyoimo was chosen to inspire, and the group of industry professionals were hopeful that it would help the variety embody the quality of the taro experienced in Kyoto. Kyoimo is sold throughout Kyoto in the present day, but it is important to note that the term Kyoto Potato applies to two different species: Ebiimo and Kyoimo. Ebiimo is a well-known root in Kyoto and is sometimes called Kyoto Potato as it is grown in Kyoto.
Geography/History
Kyoimo was originally introduced to Japan from Taiwan sometime during the Meiji Period, 1868 to 1912 CE, earning it the nickname the “Taiwan Potato” or “Taiwan Imo.” Much of the variety’s history is unknown beyond its Japanese introduction, and the corms were first planted in Kobayashi City in the Miyazaki Prefecture. Within Kobayashi, Higashikata was the primary production area, and the region was famous for its extreme temperature differences between day and night, contributing to the variety’s flavor. The region is also filled with fertile soil, a cultivation characteristic essential to the variety’s development. Over time, Kyoimo production expanded into the cities of Saito and Kunitomi and was officially named in 1955. Today, Kyoimo is a specialty crop of the Miyazaki Prefecture, and over 90% of Kyoimo grown for commercial markets is produced in the Prefecture. When in season, Kyoimo is shipped fresh across Japan but is mainly found in select markets in Tokyo and Kyoto. It was also the parent variety to a new type of taro called Hime Kaguya, officially registered in 2010. The Kyoimo featured in the photograph above was sourced through a market in Tokyo, Japan.
